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re: Making real Mac and cheese for the first time for Thanksgiving. Give me your recipe
Posted on 11/19/23 at 4:59 am to whatiknowsofar
Posted on 11/19/23 at 4:59 am to whatiknowsofar
Anybody have a more "saucy" recipe. I am not a fan of the thick, thick amounts of cheese. I am thinking of something with more of an alfredo feel.
1
Posted on 11/19/23 at 8:13 am to TigerFanatic99
quote:
I wish I could make mac and cheese for Thanksgiving, but my bitch sister-in-law has a stranglehold on bringing it already it would start a drag out family breaking fight if I suggested she take a year off.
It sucks and I know I could do significantly better.
Bring a competing side of Mac and let everyone compare.
If you can really do significantly better, people will just eat yours.
Posted on 11/19/23 at 1:45 pm to whatiknowsofar
I start with bacon and render it down. Remove and make sort of a bechamel with heavy cream, whole milk and chicken stock. Use the stock to cut the richness. Add parmesan, sharp cheddar and fontina cheeses. Add cheeses to bechamel, top with bread crumbs and a little more parmesan. Bake till the top is golden brown.
Posted on 11/19/23 at 4:19 pm to whatiknowsofar
I usually make this one. It uses sodium citrate for the emulsifier, instead of a bechamel sauce that dilutes the cheese flavor. If you like a strong cheese flavor, give it a try sometime.
Posted on 11/19/23 at 5:16 pm to armsdealer
quote:
Anybody have a more "saucy" recipe. I am not a fan of the thick, thick amounts of cheese. I am thinking of something with more of an alfredo feel.
Melt
1lb Velveeta cubed.
1 can Cream of Mushroom
Milk to your desired consistency.
Not what I make, but it's similar to what you described. The Velveeta and the CoM have the emulsifiers built in.
Posted on 11/19/23 at 9:47 pm to Btrtigerfan
I was thinking of trying this simple recipe
https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe
Posted on 11/19/23 at 10:26 pm to busbeepbeep
That looks like a good one. I use evaporated milk in lots of stuff that calls for cream. It has a great flavor.
Posted on 11/20/23 at 5:04 am to whatiknowsofar
Patti LaBelle’s Macaroni and cheese recipe is hard to beat. Patti LaBelle’s Mac and cheese recipe
Posted on 11/20/23 at 1:13 pm to whatiknowsofar
Posted on 11/21/23 at 6:36 am to TigerFanatic99
quote:
I wish I could make mac and cheese for Thanksgiving, but my bitch sister-in-law has a stranglehold on bringing it already it would start a drag out family breaking fight if I suggested she take a year off.
This. My SIL does the same. Dried arse Mac n cheese every year. It barely gets eaten but it’s what she brings every damn year. My wife won’t let me make one because it’ll upset the holiday.
Posted on 11/21/23 at 8:24 am to busbeepbeep
quote:
I was thinking of trying this simple recipe
That is a very good recipe. Classic and simple. Everyone should give it a try and mix up the cheeses but I think it doesn't present as well when it cools down or maybe when having to reheat.
Seems like at Thanksgiving you need a dish that holds up if it needs to sit on the counter for a while... at least at our gatherings.
Maybe using a smoother melting cheese would help. (I've only done it with cheddar.)
Having said all that, I really like that recipe.
This post was edited on 11/21/23 at 8:28 am
Posted on 11/21/23 at 10:15 am to BlackenedOut
quote:
Make this one. Trust. LINK
Omit the topping. I do a fried shallot and breadcrumb topping but the underlying Mac n cheese is golden.
I would be so pissed if I came to Thanksgiving and saw tomatoes on top of the mac n cheese!
Posted on 11/21/23 at 6:21 pm to whatiknowsofar
Posted on 11/21/23 at 7:16 pm to whatiknowsofar
I dare you to come with some fancy unique Mac & Cheese and ruint my Thanksgiving!
Posted on 11/21/23 at 7:37 pm to Irregardless
Lobster Mac and Cheese ftw
Posted on 11/21/23 at 8:29 pm to busbeepbeep
quote:
I was thinking of trying this simple recipe
LINK
I make this one all the time - it is fantastic. However, note that it doesn't carry well. It's something you serve fresh off the stove, then it changes texture as it cools.
I read a different mac and cheese recipe the other day where the person said to save the pasta water and use it to make everything creamy/smooth again when reheating, so maybe you can do that?
Posted on 11/21/23 at 9:02 pm to LouisianaLady
quote:
then it changes texture as it cools.
Exactly right. But it is a straightforward, simple mac and cheese. I even like it cold when it sets up like a block of cheese but most folks would not.
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